Reducing salt content of dry-cured ham: effect on lipid composition and sensory attributes

Author： Coutron-Gambotti C.   Gandemer G.   Rousset S.   Maestrini O.   Casabianca F.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.64, Iss.1, 1999-01, pp. : 13-19

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